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Explanation: The basic factors that affect the rate of evaporation are the: rate at which heat can be transferred to the liquid, quantity of heat required to evaporate each kg of water, maximum allowable temperature of the liquid, pressure at which the evaporation takes place, changes that may occur in the foodstuff during the course of the evaporation process.
Gulkand is prepared from mixing petal and sugar in ratio of
Which one among the following is a legumenous fodder:
Given below are two statements:
Statement I: Law of diminishing return also regarded as a fundamental law in agriculture and economics.
St...
The seed coat develops from which part of the ovule?
Chlorophyll is the major pigment present in leaves ,Which element is known as a ‘constituent of chlorophyll’?
The following are the steps of chemiosmotic ATP synthesis in the light reaction. Arrange them in correct order of their occurence-
(A) H diffuse ...
Which of the following is not a function of Auxin?
The “Nutrient Index” concept in soil fertility assessment was introduced by:
The hormone responsible for promoting root growth and apical growth is:
Which of the following statements is/are true?
Statement A: Sand and silt materials transported by wind are called as loess and aeolian
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